A few years ago, back before we had kids, our restaurant of choice was always Cheesecake Factory. And every time we went, I ordered the Banana Cream Cheesecake.
It’s the perfect combination of sweet fruit and creamy cheesecake. Of course, the portions at Cheesecake Factory are huge, so we usually split a piece of cheesecake or take some home for later.
One day I came across a copycat recipe for Banana Cream Cheesecake and saved it. I didn’t make it for a while because it looked complicated. When I finally decided to give it a try, I was surprised at how easy it was.
You just have to make sure you have the ability to keep a close watch on this as it bakes because the oven temperature has to change at exact times.
Step by Step
Start by preheating the oven to 350F. Place the cookies in a blender and pulse until they are crushed, then add the butter until it blends together. Press the mixture into the bottom and sides of a 10-inch springform pan and refrigerate the crust while preparing the filling.
In a large mixing bowl, use an electric mixer to beat the cream cheese until it is smooth. Add the sugar and cornstarch until it’s well blended. Then add the eggs, one at a time, making sure to fully incorporate the eggs before adding the next. Finally, mix in the bananas, whipping cream, and vanilla extract.
Remove the crust from the refrigerator and pour the cream cheese mixture into the pan. Place the pan on a cookie sheet to catch any of the overflow since this will be very full. The cookie sheet is also easier to hold when putting the cheesecake in the oven and taking it out.
Be sure the oven is preheated and bake the cheesecake at 350F for 15 minutes. After 15 minutes reduce the oven to 200F and continue to bake for another 75 minutes, or until the center is almost set.
As soon as it comes out of the oven, use a butter knife or other thin utensil to loosen the edges from the sides of the pan. Let the cheesecake cool entirely on a wire rack before removing the rim of the pan. Then refrigerate the cheesecake for at least 6 hours or overnight.
When ready to serve, allow the cheesecake to stand at room temperature for 15 minutes. Serve garnished with sliced bananas and whipped topping.
Banana Cream Cheesecake
- 20 vanilla sandwich cookies
- 1/4 cup butter (melted)
- 24 oz cream cheese (softened)
- 2/3 cup sugar
- 2 tbsp cornstarch
- 3 eggs
- 2 bananas (mashed)
- 1/2 cup heavy whipping cream
- 2 tsp vanilla extract
- Preheat oven to 350
- Place cookies in a blender, process with on/off pulse until finely crushed
- Add butter and process with pulses until blended
- Press crumb mixture onto bottom and sides of 10 inch spring form pan
- Refrigerate crust while making filling
- Beat cream cheese in large bowl with electric mixer at medium speed until creamy
- Add sugar and cornstarch and beat until blended
- Add eggs, one at a time, beating well after each addition
- Beat in bananas, whipping cream, and vanilla
- Pour cream cheese mixture into prepared crust
- Place pan on cookie sheet and bake 15 minutes
- Reduce oven temperature to 200 and continue cooking for 75 minutes or until center is almost set
- Loosen edges of cheesecake
- Cool completely on wire rack before removing rim of pan
- Refrigerate cheesecake, uncovered, 6 hours or overnight
- Allow cheesecake to stand at room temperature 15 minutes before serving
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